Category: Salads

Serves: 6 to 8 Servings
Source: Bonnie Stern – March 2010 Reader’s Digest

Ingredients:

• 2 tablespoons of apple cider vinegar
• 2 tablespoons of maple syrup
• 1/2 teaspoon salt
• 1/2 teaspoon Dijon mustard
• 1/3 cup vegetable oil

Candied Walnuts

• 1/2 cup walnuts, halved
• 2 tablespoons maple syrup

Salad

• 8 cups mixed greens
• 2 apples, halved, cored, and sliced
• 4 ounces cheddar cheese, shaved

Instructions:

1. Mix cider vinegar with maple syrup, salt, and mustard. Whisk in oil.
2. To prepare walnuts,combine with maple syrup. Spread on a baking sheet lined with parchment and roast in a preheated oven at 325° for 20 minutes, stirring every 5 minutes. Move the walnuts with the parchment paper to a cooling racks. Nuts will crisp as they cool. Break them apart.
3. Place greens in a salad bowl and toss with only as much dressing as needed to coat them (about half of dressing). Garnish with apple, cheese, and walnuts.

Serves: 8 Servings
Source: Rose Reisman

Ingredients:

Candied Pecans

• 1/3 cup pecans
• 3 Tbsp icing sugar
• 1/4 tsp cinnamon
• 1/8 tsp allspice
• 1/8 tsp nutmeg

Salad

• 8 cups baby spinach leaves
• 1 cup diced radicchio
• 1 large ripe pear, peeled, cored and diced
• 2 oz brie, diced

Dressing

• 2 Tbsp thawed orange juice concentrate
• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 tsp minced garlic
• 1/2 tsp liquid honey
• 1/2 tsp Dijon mustard

Instructions:

1. Preheat oven or toaster oven to 350°F. Spray baking sheet or toaster oven pan with vegetable spray.
2. To make the candied pecans, rinse the pecans with cold water. Drain, but do not
   let dry. In a small bowl, combine the icing sugar, cinnamon, allspice and nutmeg. Dip the pecans in this mixture to coat well. Spread on the prepared baking sheet. Bake for 15 minutes. Cool and chop
3. To make the salad, in a large bowl, combine the spinach, radicchio, pear and brie.
4. To make the dressing, in a small bowl, whisk together the orange juice concentrate,
   olive oil, vinegar, garlic, honey and mustard. Pour over the salad and toss to coat.
   4.Garnish with the candied pecans and chicken (if using).

Serves: 8
Source:

Ingredients:

• SUGARED PECANS
• 2 tablespoons of brown sugar
• 1/2 teaspoon cinnamon
• 1 3/4 cups pecan halves
• DRESSING
• 1/2 cup of white wine vinegar or white balsamic vinegar
• 1/3 cup of olive oil
• 1/4 cup brown sugar
• 1/4 teaspoon each of salt, pepper, and cinnamon
• SALAD INGREDIENTS
• 14 ounces of fresh spinach
• 2 ripe pears, thinly sliced
• 1 small red onion, chopped

Instructions:

1. In a non-stick pan, combine pecans and brown sugar and heat over medium heat until pecans are caramelized. Stir constantly.
2. Combine white wine vinegar, olive oil, brown sugar, salt, pepper, and cinnamon.
3. Combine spinach, red onion, and pears.
4. Toss with dressing and sprinkle with pecans.

Serves: 6
Source:

Ingredients:

• DRESSING
• 1/2 cup olive oil
• 3 tablespoons orange juice
• 2 tablespoons red wine or balsamic vinegar
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• 1teaspoon chili powder
• 2 – 3 drops of Tabasco or Hot Sauce
• salt and pepper to taste
• 3 cups cooked rice (1 cup raw)
• 2 – 15 ounce cans black beans, rinced
• 1 cup red pepper, chopped
• 1/2 cup green pepper, chopped
• 1/2 cup green onion, chopped
• 1/4 cup parsley or cilantro, chopped

Instructions:

1. In a medium bowl, whisk together olive oil, orange juice, red wine vinegar, garlic, cumin, and chili powder.
2. In a large bowl, combine cooked rice, black beans, red and green peppers, green onions, and parsley.
3. Toss with half of the dressing to coat and refrigerate. Add additional dressing before serving.